PROCEDURE

Preheat oven to 350°F. Line 12 muffin cups with paper liners. Set aside. Combine raisins and orange juice in small bowl; set aside. Mix bean flour, potato starch, tapioca starch, brown sugar, baking powder, xanthan gum and salt together. In a small bowl, beat egg and milk together; mix in oil and vanilla. Add to dry ingredients and mix well using a hand mixer. Fold in nuts and raisins with juice. Divide and spoon batter into muffin cups and bake for 20 to 25 minutes. Cool.

Note: To accelerate plumping, microwave raisins and juice on high for 30 seconds; set aside to cool.